How to Make Roast Chicken (or Turkey) Salad
Every once in a while, I roast a whole chicken. When the bird has been cared for (free range, organic), it results in a succulent, elegant meal that tastes delicious, is good for you, and lets you...
View ArticleHow to Deseed A Pomegranate Without Making a Mess
I love my local Mexican market. Last week, they had gorgeous persimmons and California Pomegranates 3 for a dollar. They are such a rare sight and usually so expensive, I couldn’t help myself – I had...
View ArticlePersimmons: Adding color to wintery days
It’s been unseasonably warm in Salt Lake so far this winter…I was able to go out without so much as a sweater until this week. But the white ground following a recent and brief snow fall already has me...
View Article13 Flavors (including Maoomba Mayan Chocolate) of Larabar-like Fruit and Nut...
It’s my birthday! The day that inspired a story that led to the name Maoomba. When I was a child, my father called me Maoomba-goomba Queen of the Jungle. As if Stormy wasn’t unusual enough, right?...
View ArticleJapanese Mushrooms: Sauteed King Trumpet Mushrooms and Greens with...
I love mushrooms. I love their unique flavor and texture, and even how they are grown. Recently, I discovered that my favorite Asian grocery store is carrying some amazing Japanese-variety mushrooms...
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